Sausage and Broccoli Rabe Stoup

This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat as a make-ahead meal for later in the week.

Ingredients

Salt

1 1/4-1 1/2 pounds broccoli rabe (a large bundle)

1 tablespoon extra virgin olive oil (EVOO)

1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage

1 onion, chopped

3-4 cloves garlic, finely chopped or very thinly sliced

1 red chili pepper, very thinly sliced

2 tablespoons fresh thyme leaves, chopped

1 tablespoon lemon zest

A few grates of nutmeg

6 cups chicken stock

2 cups water

About 3/4 cup orecchietti pasta

Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping

Crusty bread, such as ciabatta

Preparation

In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5 minutes, then cold shock in ice water and drain very well.

Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the heat, cool and store for a make-ahead meal.

Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes. Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.